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Paul Cat, July 5 in Varminting
Skin, gut and de-brush (nail brush to chicken run gate).
Chop 4 onions, 2 cloves garlic, a carrot and a large bunch of parsley. chop 1/2 lb pork belly into slices. Fry pork in olive oil, when browned, add other ingredients. Soften but don't colour. Add 2 glasses Guiness, de-glaze pan.
Joint fox, fry to colour in oil. When browned, cover with veg mix, season well. Place in roasting pan. Cover carefully with packed layer of mixed barley straw and sphagnum moss. Roast gently at 180 degrees, gas mark 3 for 4 hours.
Remove from oven. Extract fox meat and discard. Repeat with other ingredients but carefully extract moss--dry for 1 hour in a warm oven and then use as firelighter. NEVER WASTE A GOOD FOX!
Nice. Very nice.
Got any recipes for stoats?
I posed this question else where some months ago, where/ what do you do with Reynard , some said bury them or place them on top of the hedgerow for the Buzzards and Kites etc.another reply was he took them home in a binliner and blackbinned them ,here blackbins are once a fortnight so a bit ripe by then.
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